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Tag Archives: Mixed Rice

“Chitranna” is the Kannada term for “Mixed Rice”. Typically every home in Karnataka makes some variety of Chitranna. Of course, our home was no exception. I loved eating lemon rice or lemon chitranna and can still say that it is one of my favorite rice dishes. Simple, tasty and a no fuss recipe. Many roadside restaurants in Karnataka serve some form of Chitranna on their menu on a daily basis. I have some random memories associated with most dishes. One time, I had made a trekking trip to “Ramnagaram” a small town on the outskirts of Bangalore on the way to Mysore. Just before we did some rock climbing and trekking our group stopped at this roadside little restaurant to grab a quick bite. On the menu was tasty Chitranna served with some spicy coconut chutney. For some reason, that balmy day, the lemony chitranna and spicy chutney is still fresh in my mind!!
Today from the Masalamagic kitchen I will share with you two simple Chitranna recipes – Chitranna with Dill leaves (Sabassige soppu chitranna in Kannada) and Tomato Chitranna.

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and the lime juice and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

4. Heat a pan with oil. Season with mustard seeds, cumin seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes).
5. Then add the chopped dill and mix well. Fry for a minute. Then add the grated coconut and chopped coriander/cilantro and mix well. Turn off the stove. Add this mixture to the cooked rice and mix well.

Method:
1. Cook rice in a rice cooker. I use the ratio 1 Rice: 2.5 cups water for Sona Masoori Rice. You may even use Basmati.
2. Once the rice is cooked, spread in a mixing bowl or platter. Add salt and allow to cool.
3. Meanwhile chop all ingredients as mentioned above.

4. Heat a pan with oil. Season with mustard seeds and dals. Once the dals turn golden brown add the chopped onions, green chillies and curry leaves. Add 1/4 tsp turmeric powder and saute until light brown on low-medium heat (about 2 minutes). Add chopped tomato, turmeric powder and saute for few more minutes until the oil leaves the sides.

5. Add this mixture to the cooked rice and mix well. Check for salt and adjust if needed. Garnish with chopped cilantro/coriander leaves and mix.
6. Serve hot.

Today’s recipe is a quick rice dish. This Navratri has been busy with Golu hopping from one home to another and eating a lot of sundal!! 😛
Decided to make this Spicy Rice dish instead of the regular sundal for “Neivedyam” or Offering for my pooja. Started out making “Yellorai” or “Ellodharai” – which is by the way is one of my favorite quick fix rice prasadams to put together. And not to mention it is also Krishna’s favorite (Like in Lord Krishna 🙂 )
But, I added some additional spices and made this slightly different and it tasted superb! Made a slightly bigger batch to serve visiting friends that evening.
Unfortunately, i did not take step by step pictures. Will have to take them when I make this again next time. Until then, here’s the recipe 🙂

Delicious Hot Spice Mix Rice for Neivedyam

Hot Spice Mix Rice (Just gave it a random name 🙂 )

You will need:
2 cups Sona Masoori Rice (If you want to make a smaller batch adjust accordingly)
Citric Acid crystals – 1/4 tsp or you may use juice of half a lime
1/2 tsp Turmeric Powder
a handful of curry leaves
3 tbsp Seasame Seed Oil or Til Oil

Method:
1. Cook the rice in an electric cooker. I use the ratio 1 cup Rice: 2.5 Cup water.
2. After the rice is done, spread the rice in a large platter or mixing bowl and cool.
3. To this rice add turmeric powder, citric acid or lime, salt to taste and some raw curry leaves. Mix gently and keep aside.
4. Meanwhile, In a pan add group 1 ingredients up above and dry roast until the seasame seeds start to pop. Ensure that they dont burn. Once they start popping transfer to a plate.
5. In the same pan add Group 2 ingredient i.e Urad dal, add a few drops of oil and roast until golden brown. Ensure not to burn the dal.Once golden brown, remove onto the plate along with the toasted sesame seeds/ til.
6. In the same pan, add Group 3 ingredients and few drops of oil and roast for 2 to 3 minutes. Cool along with other roasted ingredients.
7. Dry grind all the roasted ingredients in a food processor or mixer. Grind into a almost smooth powder.
8. Mix this dry powder with the already prepared rice from Step 3 above. Add salt as needed and mix.Add the seasame seed oil / til oil and gently mix into the rice. The powder and oil should be mixed well into the warm rice and should be well coated.
9. In a pan, heat the ghee (you may use oil if you prefer). Season with mustard seeds, some more hing, urad dal, channa dal and broken cashew. When the dals are golden brown, add a few curry leaves and broken dry chilli pieces. Mix well and pour this seasoning on the rice and mix well.
10. Serve delicious hot spice mix rice!!

Super Tasty Spice Mix Rice is Ready!!

Thanks for stopping by!

A Request to my readers, if you do try any recipes I would love to hear from you. Nothing keeps a blogger going more than the feedback from their readers. Look forward to hearing from you.

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